Chicken Lemon Soup (Avgolemono)

Recipe

By: Christine Cushing, author of Fearless in the Kitchen (Viking Canada)

Don't even ask me to pronounce this one in Greek. All you need to know is it's the most amazing soup there is. My brother will travel miles to have a bowlful. If you have chicken stock in your freezer or pantry, this soup can be on the table in less than 15 minutes. You can substitute rice for the orzo, but I like it better with orzo.

Ingredients

8 cups (2 L) chicken stock

3/4 cups (175 mL) orzo or rice

2 eggs

juice of 1 lemon

salt and pepper to taste

Preparation

In a medium saucepan, bring stock to a boil. Stir in the orzo and simmer, uncovered, until pasta is cooked, about 10 minutes.

In a medium bowl, whisk together eggs and lemon juice until frothy. Vigorously whisk about 1 cup of the hot stock into the egg mixture. Whisk this mixture back into the hot soup and immediately remove from heat. Season with salt and pepper and serve immediately.

Serving(s): 4 to 6

Source

Excerpted from Fearless in the Kitchen by Christine Cushing Copyright 2002 by Christine Cushing. Excerpted, with permission by Viking Canada. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.

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Your Reviews

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Patti Hanson wrote:

Oct 12, 2004

2009-09-22 10:51 AM

Good with some diced chicken breast, carrot and celery added.

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